Details are as follows:
1, Introduction
Changsha snacks are an important part of Han nationality's food culture. Glutinous rice dumplings? , hemp toffee? Liuyang fennel cake? Liuyang douchi? , white sand liquid, Liuyanghe Xiaoqu, Furong Sanxian Hot Pot? Xiang Bin spring rolls? Fried stinky tofu, Yuanxiao, rice cake, prickly heat? , knot twist, sister jiaozi? , dragon fat pig blood? , mung bean paste, noodle soup, rice flour, dried fried chicken oil eight-treasure rice, wonton, radish cake, potato diced Baba? Sugar and oil? Fried dough sticks, snails? Delicious shrimp? Braised pork knuckle? , mala Tang.
2. Tangyuan
It is a folk snack, with glutinous rice1000g, 3 grams of soda ash, 500g of fresh Polygonum cuspidatum leaves and proper amount of sugar. First, clean the glutinous rice, soak it for half an hour, and then remove it and add alkali. Then, put the fresh leaves of Polygonum hydropiper in boiling water for 10 minute, cut off the pedicels, fold the large and small leaves into a "cross" frame, tie them into bundles with ropes, and soak them in clear water for four or five hours to remove the astringency. Then the Polygonum leaves are folded into triangular barrels, filled with glutinous rice, wrapped in water chestnut shape, tied tightly with fine hemp rope, boiled in a pot for about two hours, cooked thoroughly, and eaten with white sugar, which is fragrant and delicious. There are many varieties of mung beans, red beans, lotus seeds, ham and so on. Zongzi is a festival food for the Dragon Boat Festival in Changsha in May. Eating zongzi is also a traditional custom to commemorate the great patriotic poet Qu Yuan.
3. stinky tofu
There are two kinds of stinky tofu in Changsha, one is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces, strung on bamboo sticks, fried and directly brushed with the sauce prepared by the stall owner. It's crisp and delicious when it's hot. It's chewy. It is famous for its crisp outside and tender inside, fresh and salty, unparalleled taste, smelly and fragrant. Once tasted, it is often irresistible, so it tastes fast, so it has been tasted.